Za'atar & Olive Oil Sourdough Bagels

5 from 10 votes

Za'atar & Olive Oil Sourdough Bagels

These Za'atar & Olive Oil Sourdough Bagels are unbeatably tasty and flavorful. They have a chewy yet crispy crust with a soft, open, slightly irregular crumb. They are also reasonably easy to make, especially compared to some of my other sourdough recipes. So give them a try - I know you'll love them!

Prep Time30

Cook Time18

Proofing Time20

Total Time20 48

Course: Breakfast, Brunch

Cuisine: American, Middle Eastern

Keyword: bagels, Recipe, Sourdough, zaatar

Servings: bagels

Calories: 280kcal

Author: Elise

Equipment

Digital scale
Stand mixer
Large bowl
Brød & Taylor proofer box (optional, but recommended)
Parchment paper

Ingredients

Levain

50 g active sourdough starter
50 g water
50 g bread flour

Main Dough

600 g bread flour
340 g water
150 g levain
20 g olive oil
15 g barley malt syrup
10 g salt

For Boiling

3 liters/quarts water
45 g sugar
1,5 tbsp baking soda

Other

rice flour

Toppings

olive oil
za'atar seasoning

Instructions

Levain

Add the active sourdough starter, water, and flour to a bowl. Mix until combined, cover, and rest in a warm spot for four hours or until the levain has doubled in size.
50 g active sourdough starter, 50 g water, 50 g bread flour

Main Dough

Add flour, water, and levain to the bowl of your stand mixer fitted with a dough hook. Turn the mixer on, and mix for about 2 minutes until the dough comes together. Cover the bowl and autolyse/rest for 30 minutes.
600 g bread flour, 340 g water, 150 g levain
Turn the mixer on again and add the salt, barley malt syrup, and olive oil. Knead for 10 minutes at medium speed. After about 10 minutes, the dough should be strong and bouncy (should not stick to the fingers).
15 g barley malt syrup, 10 g salt, 20 g olive oil
Oil a large baking bowl with a little bit of olive oil. Transfer the dough to the lightly oiled bowl. Cover and rise for four hours at around 75°F/24°C.
Transfer the dough to the fridge and cold-proof for 10-15 hours.

Shape

Dump the dough onto a lightly floured work surface and divide it into ten equal pieces. Use a scale for accuracy. Shape all the pieces into seamless rounds. Press a finger through the center of each round, use your hands/fingers to widen the hole to 1,5 in/3,5cm.
Line two baking trays with parchment paper and sprinkle rice flour or semolina on top. Arrange the shaped bagels on the trays.
rice flour
Proof for 1.5-3 hours (ideally at 75°F/24°C,) until the bagels have risen slightly and are nicely puffed up and relaxed.

Boil & Bake

30 minutes before you are ready to bake: preheat the oven to 430°F/220°C, and bring a large pot of water to a boil.
3 liters/quarts water
Add sugar and baking soda to the boiling water. Boil the bagels, 3-4 at a time, for 1 minute on each side. Transfer the bagels to a clean kitchen towel to drain and then place on a lined baking tray.
45 g sugar, 1,5 tbsp baking soda
Bruch each bagel generously with olive oil. Sprinkle za'atar seasoning on top. Bake for 15-20 minutes until golden brown. Transfer to a wire rack and cool for at least 15 minutes before serving.
olive oil, za'atar seasoning

Notes

Nutritional analysis per serving (10 servings) Disclosure: The nutrition facts are automatically calculated. I can not guarantee the accuracy of the data. Please don’t consider it a substitute for a professional nutritionist’s advice.

Nutrition